Chef's Guide to Herbs & Spices Laminated Reference Guide

This essential 6-page laminated guide is perfect for both professional chefs and home cooks. Authored by Chef Jay Weinstein, a CIA-trained expert with experience in top kitchens like New York’s Le Bernardin and Boston’s Jasper, it details a wide range of plant-based seasonings including leaves, seeds, barks, and resins. The guide offers easy-to-follow techniques for infusions, herb-oils, rubs, and curries, presented in practical tip boxes and charts to help any cook quickly create vibrant flavors.